Blueberry Muffins W/ Meyer Lemon Ricotta Cream Filling

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1 ½ cups flour

¾ cup sugar, plus a few tablespoons more for dusting

½ tsp. salt

2 tsp. baking powder

1 cup milk

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½ cup melted butter, cooled

1 Tbsp. meyer lemon juice

Zest of 1 meyer lemon

1 tsp. vanilla

1 tsp. almond

*Meyer Lemon Ricotta Cream (recipe below)


Preheat oven to 400.

Mix together dry ingredients with a whisk in a large bowl. In a 2 cups or larger glass measuring cup mix together wet ingredients with the same whisk. Pour wet into dry and mix until blended. Over mixing makes for tough muffins!

Line baking cups with paper liners or grease and flour.  Pam baking spray works well too. This will make 6 jumbo muffins or 12 standard muffins. Fill cups evenly and sprinkle each with about a teaspoon of sugar.  Bake about 20-22 minutes. I like for my toothpick to have some crumbs on it when I check it. If you wait until its totally clean, they are usually over baked. You can leave as is or fill with Light Meyer Lemon Cream.


*Meyer Lemon Ricotta Cream

¾ cups part skim ricotta

1 Tbsp. Meyer Lemon juice

Zest of 1 lemon

¼ cup confectioner’s sugar

Capful of almond extract
¾ cups cool whip


In a mini food processor whip together all ingredients except the cool whip for about 15 seconds until light and smooth. Transfer to a medium bowl and fold in the cool whip. Cut a little core out of the muffin and using a piping bag or Ziploc bag, fill muffin and make a swirl on top. Top with a little more zest if desired. These will keep filled and piped overnight if you want to do day before you are going to serve. Otherwise, you can fill morning of. Enjoy!

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